Page 32 - 2016TOHCookbook

Portuguese Potato Kale Soup
Keefe Family | BRAINTREE, MA
“This is considered a poor man’s soup but is definitely a family favorite. Our Aunt Marie is a wonderful cook—she shared this recipe with us about 30 years ago and it remains a favorite today. We usually make it for each other’s birth- day meals or on the eve of important events.” DIANE KEEFE
INGREDIENTS
Serves 4
1⁄2 cup plus 1 tablespoon olive oil 1 pound kielbasa, sliced
6 cups water
1⁄2 teaspoon salt
4 to 5 large potatoes, peeled and thinly sliced
1⁄2 pound kale, stems and ribs removed
Crusty French bread or sourdough bread, for serving Parmesan cheese, for serving
PREPARATION
1. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the kielbasa and cook until browned; set aside.
2. Steam the kale in a large pot filled with 1⁄2 inch of water. Transfer to a strainer to cool.
3. Fill the same pot halfway with salted water and bring to a boil over high heat. Add the remaining 1⁄2 cup oil in a thin stream. Add the potatoes, partially cover the pot, turn heat to low and cook until tender, about
20 minutes. Mash the potatoes directly in the pot.
4. Stack the kale leaves on top of one another, roll up tightly and cut into thin strips. Stir into the pot along with the kielbasa.
5. Serve the soup with bread and Parmesan cheese passed alongside.
PAGE 26 | UMASS DINING